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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. That might be true but we’re talking about corny dogs here so your post is irrelevant anyway.
  2. God, this board rags on this kid almost as much as aggy does. I’d feel bad if it weren’t so fucking funny.
  3. It’s actually kinda good to have someone like David in the house this season. The best shit always comes when people have no idea what they are doing and end up unintentionally blowing up people’s games. If nothing else his terrible play is great to laugh at.
  4. Where is Zaza Pachulia when we need him?
  5. I love Charlie Crockett... I was super bummed I missed him at heights theater a few months ago if for nothing else than he does some of the b st covers of old school texas country
  6. This sounds about right for me. My family’s had a restaurant in east Texas and my dads been the chef since before i was born. I’m not expecting life changing, but hey, I’d I can open some doors and enjoy something I’ve never had before, even if it’s a quick Sammy or something for breakfast to mix in with eggs it will have surpassed any expectations i had for it anyway. This will be a me + wife experiment til I actually know what’s up. Solid point though, as my wife is too impatient and doesn’t drink enough to really wait for things to be ready in the smoker lol
  7. Coming from a super small town (<3000) I never thought I’d turn to a UT board for good po’ folk cookin. What starts here changes my food palate
  8. Straight forward, no BS answer. Like i said I’m not against it just never had a real desire, but it might be a fun experience. If it makes anyone feel better, I never got to experiejce a smoked brisket/ribs or anything like that from home but we had “salmon Wednesday”...so i feel like I had a lot, but boy did i miss out on a lot of regular “dads grilling/cookin shit” type stuff. Might just take the rec of throwing some spam on the next time I do ribs to see what’s up. I still remember bologna as a kid and can’t get past that texture. Maybe if they had pan fried it and served it with eggs I’d have a different opinion 🤷🏻‍♂️
  9. Never had spam and don’t necessarily want to try it... I had bologna at a friends house a few times as a little kid but I associate those things with poverty, right or wrong. Maybe i shouldn’t as the friends house i ate it at was not poor at all. One gets a little jaded when your dad is a classically trained chef i guess. So i ask, what am I missing out on? Is it the salt bomb, or is there actually some legit flavor there that i need to make it a point to try? Is it a nostalgia thing that I just won’t understand since I’ve never eaten it?
  10. Hmm. To be fair I’ve only eaten it once and it’s been a while, but to me it just tasted like the super heavy black pepper, similar to what I’ve had at JMBbq or Louie Meullers. .. hence why I thought it was strange. You are right though, disregarding the rub, all I remember was thinking how moist everything was.
  11. You don’t like black pepper?
  12. Hate to say it but I’m not too far behind you. I do love eating here while watching a UT game but I’m always a little disappointed with the brisket. Truth in brenham (haven’t been to the one in town yet) is probably the best bbq I’ve had in the past year, and I really want to make it over to Tomball to get a Tejas
  13. https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html cant really go wrong with Homesick Texan. Adapted from Robb Walsh’s recipe in “The Tex Mex Cookbook”
  14. I have been saying that this season is boring AF, and I think you’ve pretty much nailed why. That’s a pretty good synopsis of what’s wrong with a lot of BB players. Like last night... the Christmas thing was really funny but I realized we’d been watching it for like 10 minutes because literally nothing is happening this season.
  15. That’s the one. It’ll make your guts bubble
  16. Correct. The regular habanero sauce is great, but there’s an extra hot habanero as well that’s kinda smoky/has a roasted flavor...holy shit it’s hot but so good.
  17. Had some leftover brisket. El Yucateco hot sauce has quickly become my go-to for eggs. So damn good and so damn cheap.
  18. I mean... I was screaming it so just figured I didn’t hear the whistle. What the fuck?
  19. Oak forest checking in here. Has this thing turned yet???
  20. I hear that but also have to remind myself this team was built with KD and Kryie in mind so most of that team is scrubs. It’s impressive what they are doing even without the only two really good players. Just a reminder that the East sucks dog dick
  21. It’s a little exciting to be playing a team full of bitch mother fuckers that we know we’ll be seeing plenty of the next few years. I miss the old heated series vs the spurs that had some bad blood. Seeing Luka and KP dishing it right back is refreshing in this day and age of the NBA. Also, fine his bitch ass. edit to add: like someone said before, call the shit on. It’s sides instead of just picking on Luka and KP. If nothing else, maybe this will be like the pistons and Jordan where KP and Luka realize what it takes in the playoffs and lights a fire in them. I don’t doubt Lukas got it... just win baby.
  22. This is a really good tip. I have no issues with the point, that came out about as well as I couldve expected, but towards the tail end was where I noticed the flat being a little dry. Not gonna worry about it since it was my first one, but I’m kindof a perfectionist when i cook so I was a little disappointed. i did pull it a little early (internal temp-wise) which probably didn’t help, I just did not expect a 9.5-10# brisket to need that long of a cook so I was a bit underprepared. I also had a hungry wife to deal with 🤷🏻‍♂️
  23. Alright, first brisket in the books. Could’ve been a little more moist, but it wasn’t “dry as fuck”. Lots and lots of black pepper as key. Thanks for all the pointers. BTW, I didn’t wrap, but this 10# mother fucker took a full 12 hours. Stalled out for a solid 4 hours. Anything to do about other than either wrapping or just waiting it out? Cooked between 250-260 the whole time.
  24. My dad is a chef... i feel like all the other cooking knowledge I’ve gained is found money after learning that simple bit at a very early age. Feel bad for y’all that didn’t learn that til adulthood.
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